Since I discovered these oat wraps I have been making them at least every week! Great for lunch, instead of bread. But also ideal for the evening meal. Instead of naan rolls with a curry, as a wrap for salad and (leftover) vegetables or as a sandwich with soup.
These oat wraps are really just savory pancakes. Very easy to make from oat flour, a pinch of salt and baking powder. Then you can add herbs and spices as desired. Mix with some water until you get a thick pouring batter and bake!
With tempeh and mushrooms
We fill the wraps with fried tempeh and mushrooms, my favorite combination. Tip: bake up extra of this immediately. You can keep it in the fridge and use it to wrap the next day or to put in a salad. Add a little hummus, a leaf of lettuce and you’re ready to go!
- 110 g oat flour
- ½ tsp sea salt
- 1 tsp baking powder
- 2 tsp garlic powder
- 2 tsp Italian herbs
- 250 g tempeh
- 150 g mushrooms
- 2 tbsp tamari (or soy sauce)
- 1 tbsp maple syrup
- Pinch of black pepper to taste
- 4 tablespoons hummus
- ½ head of lettuce
- In a bowl with a whisk, mix the oat flour with the sea salt, baking powder, garlic powder, Italian seasoning and 300 ml of water. Let the batter rest for a while.
- Meanwhile, cut the tempeh into cubes and mushrooms into slices. Mix these in a bowl with the tamari, maple syrup and black pepper.
- Heat a frying pan with a good non-stick coating. Scoop or pour about ¼ of the batter into this. Cook over medium-high heat for about two minutes until the top is completely dry.
- Then turn the wrap/pancake over. Bake on the other side for about a minute as well. Repeat until you have four wraps/pancakes.
- Then fry the tempeh and mushrooms in a frying pan for about 4 minutes until golden brown.
- Wash the lettuce and tear into pieces.
- Spread each wrap with a tablespoon of hummus. top with some lettuce and a scoop of tempeh and mushrooms.